AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question One-Half of a thoroughly-cooked 18lb Turkey was inadvertently left OVERNIGHT in a room-temperature oven.
It has now been placed in a refrigerator - but it is unlikely to be safe to eat.
The question is: Can it (or carved sections of it) be either fried or microwaved HOT-enough/long-enough to make it safe for consumption again ?
(it was one of those very expensive free-range turkeys)
Answer Hi Shelly,
I'm sorry to be the bearer of bad news but once a potentially hazardous food (PHF)-- like turkey -- is given the environment that easily supports the growth of bacteria (room temperature for 12+ hours) the recommendation is to not consume the food. Some bacteria when allowed to grow in food can produce a toxin that is not deactivated by further cooking -- thus the recommendation not to consume PHF foods that have been at room temperature over 2 hours.
